Why You’ll Love This Dolly Parton’s Cocoa Rub
Because Dolly Parton’s Cocoa Rub strikes the perfect balance between sweet and savory, you’ll find yourself reaching for it every time you fire up the grill.
I’ve tried dozens of spice blends, but there’s something magical about how that touch of cocoa transforms ordinary meats into restaurant-worthy dishes.
It’s incredibly versatile, too. Rub it on chicken thighs, massage it into steaks, or stir a spoonful into your chili.
The garlic and cumin provide that familiar savory foundation, while the cocoa adds this mysterious depth that’ll have your dinner guests wondering about your secret ingredient.
What Ingredients are in Dolly Parton’s Cocoa Rub?
Dolly Parton’s Cocoa Rub combines a perfect blend of everyday pantry spices with the unexpected addition of cocoa powder. This is what gives the rub its distinctive depth and complexity. The beauty of this mixture lies in its simplicity—just six ingredients that work together to create a flavor profile that’s both bold and balanced.
You probably have most of these ingredients sitting in your spice cabinet right now.
- 1/4 cup salt
- 3 tablespoons garlic powder
- 3 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 2 teaspoons unsweetened cocoa powder
When shopping for these ingredients, quality matters, especially for the cocoa powder. Look for unsweetened cocoa with no added sugar or flavorings—the pure stuff works best here.
And while table salt works fine, you might consider using kosher salt for its coarser texture, which helps distribute the flavor more evenly. The spices should be as fresh as possible, too. Spices that have been sitting in your cabinet for years mightn’t have the same punch as newer ones.
Ready to elevate your grilling game with this simple but sophisticated rub?
How to Make This Dolly Parton’s Cocoa Rub
Making Dolly’s signature cocoa rub couldn’t be simpler, but don’t let that fool you—the flavors are anything but basic. Start by grabbing a medium mixing bowl and measure out 1/4 cup of salt as your base.
To this foundation, add 3 tablespoons of garlic powder and 3 tablespoons of cumin, which provide that savory depth we all crave in a good rub. Next, sprinkle in 2 tablespoons of chili powder and 2 tablespoons of black pepper for that perfect kick of heat. Finally—and here’s where the magic happens—add 2 teaspoons of unsweetened cocoa powder.
The technique is wonderfully straightforward: simply mix all these ingredients together until they’re thoroughly combined. You want a uniform color throughout, with no streaks or clumps of any single spice. I like to use a whisk for this job, giving everything a good stir until the cocoa is evenly distributed.
The cocoa tends to be the finest powder in the mix, so it can sometimes hide at the bottom if you’re not thorough. Once mixed, your rub is ready to use right away on chicken or steaks before grilling. Can you already imagine that aroma when it hits the hot grill?
For storage, transfer your spice mixture to an airtight container—a small mason jar works perfectly, or even repurpose an empty spice jar with a tight-fitting lid. When stored properly away from heat and light, this rub will maintain its potency for up to one month.
And don’t limit yourself to just grilled meats! This versatile blend also works wonders stirred into chili or thick soups, where the cocoa creates a mysterious depth that’ll have everyone wondering about your secret ingredient. Just a tablespoon or two can transform an ordinary pot of chili into something worthy of a country music legend’s table.
Dolly Parton’s Cocoa Rub Substitutions and Variations
The beauty of this iconic spice blend lies in its adaptability—you can easily tweak Dolly’s cocoa rub to suit your taste preferences or pantry limitations.
No cumin? Try ground coriander instead.
Need less heat? Cut the chili powder in half.
I’ve found that dark cocoa powder creates an even deeper flavor profile, perfect for beef brisket or pork shoulder.
Sometimes I add a tablespoon of brown sugar when using it on ribs, creating that sweet-savory balance we all crave.
And honestly, a pinch of cinnamon works wonderfully for a warm, holiday-inspired variation.
Who knew spice blends could be so personal?
What to Serve with Dolly Parton’s Cocoa Rub
Pairing the right side dishes with your cocoa-rubbed proteins elevates the entire meal from good to unforgettable.
I love serving grilled corn on the cob with a lime-cilantro butter that cuts through the richness of the cocoa-rubbed steak or chicken.
A simple arugula salad with lemon vinaigrette works beautifully too, its peppery bite complementing the earthy cumin and cocoa notes.
For something heartier, try roasted sweet potatoes—their natural sweetness balances the savory spice blend perfectly.
Honestly, anything with a touch of acidity or sweetness will dance nicely with this rub.
Think coleslaw, grilled pineapple, or even chilled cucumber salad.
Final Thoughts
After discovering Dolly Parton’s cocoa rub, I’ve completely transformed my approach to seasoning meats.
This simple blend of pantry staples—with that surprising cocoa twist—creates depth I never knew my home cooking could achieve.
What I love most? The versatility.
Beyond steaks and chicken, it’s become my secret weapon in chilis and hearty soups.
And talk about convenient—it stores beautifully for a month in an airtight container, ready whenever inspiration strikes.
Trust me, once you try this rub, you’ll wonder how you ever cooked without it.
Sometimes the most unexpected ingredients, like Dolly’s cocoa addition, make all the difference.
Cocoa Spice Rub
Ingredients
Equipment
Method
- Measure all ingredients into a medium mixing bowl: salt, garlic powder, cumin, chili powder, black pepper, and unsweetened cocoa powder.
- Whisk all ingredients thoroughly until completely combined with no streaks or clumps, ensuring the cocoa powder is evenly distributed throughout the mixture.
- Transfer the finished spice rub to an airtight container for storage.
